Flank Steak Roll

Here’s a quick post to share this flank steak roll recipe from Clean Eating. I haven’t had the best track record cooking steak (read: I’ve wasted lots of time and money ruining beautiful cuts of beef), but I decided to give it another try and was pleasantly surprised with the outcome.

The steak was juicy, the bread crumb mixture was delicious, and it even looked fancy enough for a dinner party. Add a side of couscous and mixed vegetables and you have a rock solid dinner. The instructions for creating the roll look a little complicated but don’t let them turn you away from making it – if I can do it, anyone can! 

Flank steak roll, fresh out of the oven!

Flank Steak Roll with Spinach, Garlic and Toasted Pine Nuts

Ingredients:

  • Olive oil cooking spray
  • 1/4 cup whole-wheat panko
  • 1 tbsp. pine nuts, toasted (see below for instructions)
  • 2 tsp red wine vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. dried red pepper flakes
  • 1 flank steak (1 lb.), trimmed of visible fat
  • 3 oz. spinach leaves (about 6 cups)
  • Kitchen string
  • Parchment paper

Instructions for Toasted Pine Nuts:

  1. Preheat oven to 300°F.
  2. Place parchment paper on baking sheet.
  3. Arrange pine nuts in one layer.
  4. Bake for 10-12 minutes, or until slightly browned.

Instructions for Flank Steak:

  1. Preheat oven to 425°F. Arrange a rack in a baking pan and coat with cooking spray.
  2. In a small bowl, combine panko, nuts, vinegar, garlic, salt and pepper flakes. Set aside.
  3. Place steak on a work surface. Cut the steak in half horizontally, so that it opens like a book. Spread steak open so that the “spine of the book” is parallel to you.
  4. Spread bread crumb mixture evenly over steak, leaving a 1-inch border along the farthest edge.
  5. Arrange spinach on top of bread crumb mixture.
  6. Beginning with the closest edge, roll steak up, gently pressing down on spinach.
  7. Rotate steak roll so it’s vertical to you and tie crosswise at 1-inch intervals with kitchen string.
  8. Place steak on rack in prepared baking pan and bake until a meat thermometer inserted into the thickest part of steak registers 150°F for medium doneness (about 55 minutes for our oven) or 130°F for medium rare (about 45 minutes for our oven).
  9. Transfer steak roll to a cutting board, loosely cover with foil and let rest for 10 minutes (internal temperature will continue to rise to about 160°F for medium and 140°F for medium rare).
  10. Remove foil and string and carefully cut steak crosswise into 1/2-inch slices.

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